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Farmer’s Market and the First Canning Session of the Season

9

July 18, 2011 by Sara Kreidler

Because we obviously didn’t get enough produce in the CSA box this week, we went to the Farmer’s Market this weekend and came home with this assortment of goodies.

We ate up this corn tonight as part of Toby’s birthday dinner.  Owen won the Man v. Food challenge and put away 3 ears by himself.

Pickling cucumbers and a big bunch of dill for pickling (more on that in a minute).

Several pounds of green beans for making dilly beans, of course.

Blueberries for the kids to snack on.

Cubanelle peppers for stuffing and grilling and some fantastic heirloom tomatoes.

Peaches.

Locally raised eggs from Greenawalt Farm.

Fresh cheddar cheese curds made right in my neighborhood.  These are freaking addictive.

Following the trip to the farmer’s market, we decided to spend some time this weekend canning. I took some pictures of our canning efforts in the hopes that, if anyone is reading this and (like I did) thinks that canning is scary and difficult, they will see that it’s actually pretty easy.  I have not included recipes because I used the recipes, without any adaptation or alteration, from Canning for a New Generation.  If you’re reading this and interested in canning, I highly recommend that book.

First we canned dilly beans.  This photo is of the prep area, pre-canning.  The green beans are in the containers in the back and have already been trimmed and washed.

The brine heating up in the pot on the left, the canning kettle coming to a boil on the right.

Packing the jars with beans and seasoning and filling them with brine before they return to the canner.

Jars of dilly beans in the canner, doing their thing.

A processed jar coming out of the canner.

A pint of dilly beans, ready for storage.

More finished dilly beans.

We also canned cucumber pickles.  As you can see, it is a similar set up to canning dilly beans.  We used the recipe for quick kosher dill pickles from Canning for a New Generation, and added extra crushed red peppers because we like it spicy!

The cucumbers, blossom end removed (there is an enzyme in the blossom end that can cause limp pickles), post-8-hour soak in salt water to help maintain crispness.

The finished pickles, cooling on the counter.

All together, we put up 12 pints of dilly beans and 7 quarts of pickles.  All of the lids popped, and the kids and I cheered every time we heard the lids ping.

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9 thoughts on “Farmer’s Market and the First Canning Session of the Season

  1. […] ma vie en food cooking, canning & csa-ing Skip to content HomeAbout Me ← Farmer’s Market and the First Canning Session of the Season […]

  2. […] job this past week eating and canning the massive quantities of produce from CSA week 7 and the farmer’s market, but we still have some zucchini, swiss chard and kale left over from last week.  If we […]

  3. […] home a ton of pickling cucumbers and green beans from the farmer’s market and held our first canning session of the season, yielding 12 pints of dilly beans and 7 quarts of […]

  4. […] pickling cucumbers.  We’ve already eaten one jar of the pickles we made a few weeks ago — time to make some more (we have more cukes from Toby’s mom and dad ready to be […]

  5. […] always happy to have green beans. We’ve already put up 18 pints of dilly beans, but there’s no way that’s enough for the whole […]

  6. […] few weeks ago, I wrote a post about our first attempt to can dilly beans (we had previously made many, many batches of refrigerator dilly beans).  At that point, my recipe […]

  7. […] few weeks ago, I wrote a post about our first attempt to can dill pickles.  At that point, my recipe didn’t vary from the recipe in Canning for a New Generation. […]

  8. […] recipe calls for using fresh dill instead of dill seeds.  In the first batch of processed dilly beans I made (and in all of the refrigerator dilly beans I have made), I used fresh dill.  But then I […]

  9. I cheered every time I heard a ping, too. Wish I had kids around to help!

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